硬脂酸木薯微晶淀粉酯性质研究及结构表征  

Structural characterization and study on properties of cassava microcrystalline stearate starch

作　　者：李素玲[1] 高群玉[1] 刘垚 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]中山市质量计量监督检测所,广东中山528403

出　　处：《粮食与油脂》2009年第8期10-13,共4页Cereals & Oils

基　　金：国家高新技术研究发展计划资助项目(2007AA10Z309)

摘　　要：采用微晶化和干法酯化制备硬脂酸木薯微晶淀粉酯,研究不同低取代度硬脂酸木薯微晶淀粉酯理化性质,并应用红外光谱和X-射线进行结构表征。结果表明,淀粉经复合改性后,糊粘度明显降低,凝沉性变小,透明度增加,淀粉溶解性、乳化性和乳化稳定性得到较大改善;硬脂酸木薯微晶淀粉酯在3,000～3,700cm-1处羟基伸缩振动吸收峰强度减弱,酯化反应主要发生在淀粉分子结构无定型区。Cassava microcrystalline stearate starch （ CMSS ） was prepared through micritization and dry esterification. The physicochemical properties of low degree of substitution of cassava microcrystalline stearate starch were studied and also the modern technology of infrared spectroscopy as well as X-ray diffraction were employed. The results show that after modifying, starch paste viscosity reduces significantly and retrogradation descends, transparency of starch paste becomes high. The properties of solubility, emulsifying ability and emulsifying stability are greatly improved. It is also revealed that the absorption peak strength of OH stretching vibration decreases nearby 3,000-3,700 cm^-1 and the esterification reaction mainly happens at the amorphous region of the molecular structure.

关 键 词：改性淀粉 微晶化 淀粉酯 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]